Evening capital. (Annapolis, Md.) 1884-1910, 1887-07-20
CHEAP RESTAUR NTS.
THE ART OF PRODUCING SEVERAL
DISHES FROM THE SAME SOURCE.

A Countless Variety on the Bill of Fare.
Soups from the stock BarreI--Fish,
Flesh and Fowl-Pie. Pudding, Coffee,
Wine.
If you win look over n bin of fare in
any cheap eating house you viii see four
or five kinds OF soups, three or four kinds
of fish, half dozen sorts of roast meats,
game and poultry, made dishes and en-
trees No doubt you have noticed that
and wondered how under the sun kitchen
with a range big enough to cook and keep
warm all these dishes can possibly find
space in less than half an acre. Yet if
You should order every dish on the list
you could get il, or something that would
answer for il, and the kitchen where all
these gastTonomic wonders are turned out
is not as big as the kitchen in the average
private house, either. Most wonderful of
all, for all the countless variety of dishes
on the bill of fare there are not more than
dozen dishes in the kitchen.
You see, it is all in the carving and the
dishing. Here is a big boiler of clear
soup. 1t is made-never mind how. You
draw a big bowl out of it and from a big
pitcher by its side You pour in a little
thickening, give it a stir and there's your
consomme. Into the next bowl You fork
n lot of boiled macaroni, and there's your
macaroni soup. The next order is for veg
etable soup, You pitch in n lot of boiled
vegetables, and there you are. BY having
| a few other ingredients handy you can get
muligatawney, OK TAIL chicken, tomato or
rice soup out of that same big boiler filled
from the stock barrel. How's that for
modern necromancy?
FISH, FLESH AND FOWL.
Well, the next thing on the bin of fare
Is fish. There are two kinds, baked and
boiled. TIE first slice you cut off is boiled
cod the next is haddocl, the next is halibut,
| the next is blue fish. In the next pan is n
baked fish. it has all the various capabili-
ties possessed by its broiled brother When
the two fish swan in the sea they were
good, plain cod. With the aid of a little
sauce they can be almost anything in a
| restaurant
Here is u piece of roast mutton and
there piece of roast beef tits no trick
at all 20 transform them, with the carving
knife deftly welded, into roast lamb, roast
rib or roast joint. With little delicate
treatment it can become roast venison,
roast bear or any other roasts on that
wonderful bill of fare. One cut off that
fowl there is roast chicken. the next is
roast turkey, Slicing the dark meat care
fully makes il pheasant Adding fish oil
after the operation and throwing on plenty
of jelly makes it duck. The veal becomes
rabbit, stewed chicken, lamb pie or good
honest veal, just Us you please.
When the soup is thickened good deal
and rice curry powder is thrown in you
have very good curry. When it is thick
ened little and stewed kidneys are added
| yoa have the ever popular kidney stew.
The addition of pieces fished out Of the
bottom of the boiler with sort of oyster
| tonrs will make almost any kind of stew
! of IL.
You can always bet on the hash, how
ever
There is not much room for deception,
/ either, in that crowning atrocity Of Amer
lean cookery, the pie, but when you get to
| pudding5 the father of lies lets himself
| loose Bermuda pudding, New York
| pudding, plum pudding are all sliced off
the same loaf. The hot pudding of today
! becomes the fruit cake cold of to morrow.
The boiled rice of the vegetable table is
made into, rice pudding in jify with
some milk and little nutmeg. The tap
/ ioca, sago and manico puddings all come
out of the same dish. There is no differ
| ence that the most expert can discover be-
| tween cottage puddings and puddings Of
half dozen other fancy names.
COFFEE AND WINE.
The French coffee at twenty-five cents o.
| pot with which you help down your repast
/ is drawn from the very same urn as the
| ordinary every day coffee that your poorer
neighbor at tho lunch counter drinks at
| five cents per cup. And last of all. the
! fine imported Madeira with which you
wash it all down, comes from the same
raisin water ana salicySc acid foundry as
| the sound, unloaded Medoc.
| Thee are two articles of diet which the
/ American caterer has not yet been able to
counterfeit. One is o baked potato and
| the other q boiled egg. However, it is not
at all unlikely that he will, in the near
| futLr,, discover. some way of turning these
/ out Of tle same dish from which he dips
/ his cranberry sauce or bacon.
! All this without going into any mention
| of the actual adulterations, such is sugar
made Of glucose, jcllies made Of apple par
/ ings aud old rags, clum in the bread, acid
in the vinegar cruet, brown sugar and
water for maple gusar. The true artist
/ recEs not Of these They are the inyen-
/ tons OF serdid minded impostors. He him.
self IS wizard who makes by the sheer
force Of his art, great many. desirable
tlin.-5 out o one or two.-New York Com
mercial Advertiser